Coconut Meringue Pie

Friday, June 28, 2013

I have made this pie several times over the past few months and it is amazing! It has become a staple at our family gatherings. This pie uses simple ingredients and requires no heavy cream. That is a plus in my book because I don't usually have it on hand. 

This pie tastes better than any coconut pie we've had in a restaurant. My favorite part of the cake is the meringue. It is magnificent! I like to make this the day before I serve it and store it in the fridge. This pie is a must for your July 4th cookout!

Coconut Meringue Pie
adapted from Southern Living Homestyle Cookbook
Serves 8
(Printable Recipe)

  • 3 oz sweetened flaked coconut
  • 1 1/2 cups sugar
  • 1/4 cup cornstarch
  • dash salt
  • 2 1/2 cups milk
  • 4 egg yolks, lightly beaten
  • 1/4 cup butter
  • 2 Tbsp light corn syrup
  • 2 tsp vanilla extract

  • 1 baked 9-inch pie shell

  • 4 egg whites
  • 1/2 tsp cream of tarter
  • 1/4 tsp salt
  • 1/2 cup sugar

Preheat oven to 325.

In a large saucepan, combine 1 1/2 cups sugar, coconut, cornstarch, milk, egg yolks, butter and corn syrup. Cook over medium heat, stirring constantly, until butter melts and custard thickens. Remove from heat and stir in vanilla extract. Pour into prepared pie shell.

Beat egg whites, cream of tarter and 1/4 tsp salt at high speed of an electric mixer until soft peaks form. Gradually add 1/2 cup sugar, 1 tablespoon at a time. Beat until stiff peaks form. Spread meringue over filling, sealing to edge of pastry crust.

Bake for 25-28 minutes, until golden brown. Cool completely. Store in refrigerator.

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  1. I have made coconot meringue pies in the past. The meringue that I make has same ingredients but I usually place under broiler for shorter cooking time until golden color. I always have a problem with the meringue dripping a colorless liquid as it cools. The liquid drops on the crust making it slightly soggy. Do u have this problem? I do not have a problem whipping to stiff peaks and it looks normal. Does not matter if wether is humid or dry-does this everytime that I make the pies. I have asked several other cooks in my area and they have the same problem.

    I have start to buy a powdered meringue product that mixes up with hot water for pie meringues. This product does not drip any liquid. This meringue tastes great and is made out of dried egg whites. I can get a taller height of the meringues on the pies as well.

    Thank you for your great recipes! Made the Nutella cake mix cookies last night and were awesome.

    1. I Had A Lady Tell Me, If It Did This It Meant You Had Too Much Sugar.

    2. Overcooking a meringue causes those little sugary drops of moisture on top baked meringues. It is difficult to not get this, as most recipes now bake longer at lower temperatures to cook the egg whites enough to eliminate any risk of salmonella. We recommend following the recipe, beating and baking as written. Weeping, the watery layer between the meringue and the filling is caused by undercooking. This is where it is important to put your meringue onto hot filling so it can begin cooking right away.

  2. Jude - I know exactly what you are talking about. I haven't had that issue with this meringue. It did get a few beads on the top after a few days, but it never dripped and made the crust soggy.

  3. Coconut cream pie has always been a favorite of mine but I have never made one...yours looks wonderful.

  4. This sounds yummy! Wow! My hubs loves coconut cream pie of any sort. :)

  5. My Husband LOVES this pie ! We have it at least once a month ! I cheat when it comes to the meringue ,I buy a small carton of Whipping cream in the Milk section of the grocery store. Whip it about 1 min ,then add add a Tablespoon of sugar and a teaspoon of Coconut flavoring, whip until stiff . No more Weeping from me or the Pie ! If you are watching the cal. Just use non fat premade whipped topping .

  6. Stop! You are making me seriously want to make this!! Gonna file it away to try because I love coconut pie! Thanks.

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  8. How does this compare to Marie Callendar's Coconut Cream Pie? That is definitely my favorite restaurant pie.